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White cheese, blueberries and lemon marmalade verrines

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 30
Baking 15
Portions 4
Freezing No


  • 350 ml (350 gr) of white cheese
  • 1 package of 85 ml (85 gr) of fruits marmalade (or Jell-o)
  • Seasonal fruits
  • The marmalade may be replaced with fruits juice or with fruits puree to which is added flavorless gelatin and sugar.
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  • Take 60 ml (60 gr) of jelly preparation and mix with boiling water (325 ml (325 gr) : a little more than a cup).
  • Let cool down and mix with white cheese.
  • Set into verrines and refrigerate for about 2 to 3 hours.
  • Prepare remainings of jelly (lemon as for myself) with 160 ml (160 gr) of boiling water.
  • Cool down and pour over cheese preparation. Set blueberries in the verrine before covering up the lemon jelly.

Chef's notes